Tahoe recipe: Caramel sheet — yes, sheet — brownies
TAHOE-TRUCKEE, Calif. — Boy oh boy, this could turn out to be the shortest “Simone Appetit” column on record because, despite this recipe’s favorable Yelp! reviews (OK, my neighbors like it), the “preparation” paragraph is going to be, like, four sentences. Five if I tell you to “enjoy!”
The only tricky thing about this recipe is finding the key ingredient: the caramel apple wraps. Actually, even that isn’t tricky this time of the year.
The trick or treat season is upon us, and with it comes the occasional old-fashioned family still dolling out home-made caramel apples on Halloween. (Hey, it’s better than a box of raisins.)
October is the only, I repeat only, month of the year you can buy the versatile apple wraps/sheets of pure caramel to be used in your baking, melted on top ice cream, chewed on during labor — they are awesome.
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What I do is buy them, cut them into strips and layer them in my store-bought-mix brownies. The end result is a chewy, gooey, chocolaty, stretchy caramel perfection which you would be paying beaucoup bucks for in a restaurant if served hot and topped with a scoop of ice cream. What you decide to charge your friends and family is your business, but you are at the advantage here, because these brownies are so good they render the room silent once folks dig in.
They will, at some point, ask for more, so make sure you load up on plenty of boxes of the caramel apple wraps to have on hand — always.
Caramel sheet brownies ingredients:
2-3 sheets or wraps from one of your Caramel Apple Wrap boxes.
1 box of your favorite store-bought brownie mix and all ingredients to prepare per package directions. I like Ghirardelli Triple Chocolate.
Preheat oven to whatever temperature your brownies package recommends and prepare pan per instructions. Using kitchen shears, cut your caramel sheets/wraps into one-inch wide strips.
Make your brownie mix per package instructions and pour half of batter into prepared pan. Top with caramel strips. Pour remaining brownie batter over caramel strips. Bake per package directions.
Let cool at least one hour before serving, unless you are going to serve hot topped with ice cream, then just go for it. Enjoy! (And there is your fifth sentence.)
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.
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